Groundnuts are a West African favourite. Pureed they can be made into incredible soups and stews. As a street food it has few equals. Glazed with honey and then baked, it turns into a snack made for when you just want to munch on something sweet to while away the time. Foe those moments of relaxation after a hard day's work, I guess.
This is where Africa, the Caribbean and other tropical locales meet Spain. Tortilla as some of you know is the English name for the Spanish favourite tortilla de patatas, traditionally made with eggs, potatoes and onion. in this version yam is the base instead of potatoes and a lot more ingredients are added to give it more flavour.
Saladu Awooka Àk Mango is a Senegalese fruit salad I absolutely love serving as a first course at lunchoens or in place of a course of fruit at dessert. For a first course I'd recommend juicing the Saladu Awooka Àk Mango with citrus either lime or orange whereas if served as dessert then it should be enjoyed sweetened and more highly flavoured
Salatu Niebe is a Senegalese salad made popular outside Senegal by Chef Pierre Thiam, one of Senegal’s renown chefs and author of the cook book “Yolole! Recipes from the heart of Senegal”.
Sobolo is many things to many people. For some it is the drink that starves off prostate cancer and comes packed with anti-oxidants. For others, sobolo is simply a tasty and flavourful African drink that is often served at functions and events.
Mafé (or Mafe, Maffé, Maffe, or Maafe) is similar to making countless variations of African groundnut or peanut stews. Mafé, however, has its own uniqueness and personality which has been undoubtedly imparted to it by the Wolof people of Gambia and Senegal where Mafé is said to originate.
The ubiquitous home-made West African ginger drink can be found in most West African cities and towns in creative recycled vegetable-oil bottles. The strength of these West African ginger drinks is not to be sniffed at. They pack a punch and can be served chilled or with ice.